Looking for something quick, crispy and full of flavour? Korean pancakes (known as pajeon) are savoury, golden and perfect for sharing. Packed with spring onions and paired with a punchy dipping sauce, they make a brilliant light dinner, snack or crowd-pleasing starter.
At a Glance
Servings:
2-3 People
Difficulty:
Easy
Prep Time:
10 min
Cooking Time:
10 min
This Korean pancake recipe is all about simplicity and texture. A light batter, a hot pan and a generous drizzle of oil are the secrets to that perfectly crispy finish. You can keep it classic with spring onions or add seafood, kimchi or veggies depending on what you have to hand.
What you'll need:
Pancakes
- 100g plain flour
- 2 tbsp cornflour
- 1 egg
- 160ml cold water
- 1/2 tsp salt
- 1 bunch spring onions, cut into long strips
- 1 small carrot, julienned (optional)
- 1/2 courgette, thinly sliced (optional)
- Vegetable oil (for frying)
Dipping Sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp sugar
- 1 tsp sesame seeds
- 1/2 tsp chilli flakes (optional)
Method:
- In a bowl, whisk together the flour, cornflour, egg, water and salt until you have a smooth, thin batter.
- Stir in the spring onions and any extra vegetables you’re using.
- Heat a generous splash of oil in a frying pan over medium-high heat.
- Pour the batter into the pan, spreading it out into a thin pancake.
- Cook for 3–4 minutes until the bottom is golden and crispy, then flip and cook for another 2–3 minutes.
Top tip: Press it down slightly with a spatula to help it crisp up evenly. - While the pancake cooks, mix all the dipping sauce ingredients together in a small bowl.
- Slice the pancake into pieces and serve hot with the dipping sauce on the side.
- Crispy, savoury and seriously moreish—perfect for a relaxed night in or a quick flavour-packed bite.